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How to Not Lose It This Thanksgiving

It’s that time of year again, Thanksgiving is upon us and ready to kick off the holiday season! I love Thanksgiving for all that it is: a time to gather with friends and family, practice gratitude for the big and the small, and of course, a time to feast! Thanksgiving is the tastiest of holidays, and I embrace every part of a traditional Thanksgiving meal; and I am definitely not the only one who loves this feast so much.

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Unfortunately, I have found that many people harbor a great deal of anxiety around this meal because of its nature of being much heavier than we are used to eating on a normal basis. A lot of people feel that the indulgences of a traditional Thanksgiving meal are detrimental to their weight and shape. Furthermore, many people see Thanksgiving as the start of a generally feast and treat heavy season, and that it might be easier to simply give up on trying to maintain healthy weight, shape, and eating practices by indulging from Thanksgiving on through New Year’s, all the while beating up on themselves mentally and emotionally the entire time about any bodily changes that may occur.

I have been someone who has over indulged on Thanksgiving, hated myself for it, then threw in the towel for the rest of the holiday season, continued to over indulge, and treated myself poorly in my mind the entire way. This is not healthy and it truly does not serve anyone. People, we celebrate with food. We should be able to enjoy that food. And there are ways to enjoy that food without undoing our “gains”. I’ve said it before and I’ll say it again, it’s all about moderation. If you can practice moderation in the treats and feasts that arrive with and after Thanksgiving, you can feel fulfilled in partaking in the tasty joys of the season without undoing your shape and treating yourself unkindly for it.

So, I wanted to give you a few tips for “How to Not Lose It This Thanksgiving”; how to not undo your healthy eating completely, how to not undo your shape, and how to not undo your mind by being mean to yourself for enjoying your life!

Give yourself permission to eat and enjoy –

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It’s Thanksgiving. This is a time to indulge a bit, eat more carbs, eat more butter, and the like. Premise yourself to eat these foods and allow yourself to savor and enjoy them. Give yourself permission to be present when eating the meal without worrying about the consequences, because really there are none.

Exercise –

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Try and get some type of movement and sweat in. This will allow your body to use some of the food that you do eat to replenish excess spent calories and to restore your muscles. Plan on the exercising the following day as well to give yourself a burn after you’ve indulged.

Eat Breakfast and Snacks –

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A lot of people make the mistake of starving themselves before Thanksgiving dinner. This is wrong for a couple of reasons: 1. You are going to feel even hungrier when you sit down to eat the feast, so you are probably going to eat even more and 2. Your body goes into starvation mode after not eating for more than 4 hours, so when you do eat at Thanksgiving dinner, it is going to store the excess calories as fat because it is concerned it isn’t going to be fed again for a long time. It is better to have a healthy breakfast and some snacks leading up to the feast so that your metabolism stays active and working. Try my Frittata for a protein and vegetable packed breakfast and snack on vegetables and hummus leading up to dinner.

Have a bit of everything –

Homemade Turkey Thanksgiving Dinner

Make a plate with all the Thanksgiving foods. Don’t avoid anything, don’t overload on anything. Simply serve yourself a few bites worth of each Thanksgiving dish. Then eat slowly and savor each bite for the different flavors that they offer.

Allow yourself some seconds –

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It’s common place to have seconds at Thanksgiving, right? Of course, this can quickly turn into a whole second heavy meal. Rather than filling up your plate again, simply allow yourself 2-3 more bites of 2-3 of your favorites rather than each dish. For example, my favorites are stuffing, yams, and green bean casserole, so I will allow myself 2-3 more bites worth of each of those dishes, but pass on additional turkey, cranberry sauce, potatoes, etc.

Small Slices of Pie –

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It isn’t Thanksgiving without pie; you just can’t skip it. And typically, there are 3-4 pies at a Thanksgiving feast. Rather than having a slice of each, have small slices of each so that when you put them all together, it really is just like 1 normal serving slice of pie. This way, you get all the flavors of the different pies, but just the calories of a normal slice.

Hydrate –

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Staying hydrated before and after the meal really helps. If you are hydrated before the meal, you are likely to be less hungry and therefore desire to eat less. If you hydrate after the meal, you are helping to combat your body’s reaction to the higher amount of sodium you’ve just in took which will help to minimize bloating.

Give Thanks –

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This is the point of Thanksgiving; we feast and we give thanks. Instead of focusing on the indulgence of the food, focus on why you are sitting down to eat that food and how that food is part of a celebration of recognizing our many blessings. As long as this is the main focus behind your meal, it makes it that much easier to enjoy it and then move on from it peacefully.

So those are my tips for how to not lose it this Thanksgiving! Remember to sip, savor, and enjoy! Happy Thanksgiving my friends!

From Here

Like many of you, I am still struggling to accept the results of the United States 2016 Presidential Election. Lost, confused, devastated, and fearful are just a few emotions that I have been feeling after Donald Trump was elected president. In the past 24 hours, I have experienced moments where I yearned to rush out into the streets and join the protests, screaming at the top of my lungs that these results just cannot be, I explored the immigration websites of Canada, Australia, and New Zealand, I have wondered who of my international friend base would be willing to marry me so that I could gain citizenship in their country; and I even seriously prayed to God to start the raptures mentioned in Revelations. In other words, I am taking this just as hard as the millions of Americans who voted against this outcome.

There are abundant reasons I could write about at length as to why I believe that America has made a terrible mistake in electing Trump to be president, but you have already heard all of it; there are plenty of other publications out there highlighting the consequences that are ahead for our nation and the world. Rather, I write about where I will go from here, from this defining and upsetting moment in our nation’s history.

One of my favorite authors and inspirations, Elizabeth Gilbert, shared a thought-provoking and moving Facebook post the day after the election, all focused around the question, “Who do I want to be in this situation?” A simple question, but one with deep meaning, especially now.

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Who do I want to be in this situation? This situation that is so uniquely distressing? With all of this happening, who does Johnny La Pasta want to be in this situation? When I sat and thought about this question for myself, I realized that I had two choices: I could allow myself to be so shaken, hateful, and angry that I start to behave in ways that are not reflective of my true self OR I could choose to continue being me.

The truth of it is, that while I believe that many of the people in America made a mistake in who they elected for their president, they do not get the opportunity to elect the person that I am at my core. I cannot control who the next president is, I cannot control what he will do, but I can control my actions, my reactions, and my beliefs.

So, who do I want to be in this situation? I want to be a person who is kind, I want to be a person who is warm, I want to be a person who is accepting, I want to be a person who is loving. I want to be a person who pours passion into my writing and my teaching so that my written and spoken words impact positively. I want to be a person who leads a healthy and happy life and be a good example for others to do the same. I want to be a force for good and light in the world, no matter how harsh and dark it may feel around me. And so, I elect to be all of this rather than allowing myself to be defeated and broken.

Another of my favorite authors and life inspirations, J.K. Rowling, tweeted the following:

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And these words are also representative of who I want to be in this situation. I want to be a strong person. I want to be a warrior for my beliefs and values. And so, I elect to be that warrior. There may come a time where my friends in the Black, Hispanic, Asian, Muslim, and otherwise generally non-white communities, and my friends in the LGBT community, and my friends in the feminist community are compromised and threatened even worse than they are today. Who do I want to be in these possible situations? I want to be passionate, determined, and filled with conviction. I want to be a champion and a warrior for them. I will be a person who shields them, shelters them, and stands for them, because that is the person I am and will always choose to be.

So where do we go from here? We had a choice as a country, and we’ve regretfully made it. However, we still have a choice for each of our individual selves. Who do we want to be in this situation, now that so much has changed and will continue to change? We can be fearful, we can be angry, we can be hateful, we can be violent. OR, we can be kind, we can be light, we can be love. We can still be champions for what is right. We can continue to be progressive even if others wish to regress. We can still defend and cultivate good in this world; no one can take that away from us.

 

Honey Roasted Carrot and Parsnip Soup

One of the best parts of travel is indulging in the foods of the lands in which you are visiting. You enjoy the distinctive flavors and cooking styles, and maybe even receive a little culinary inspiration to take home with you! When I was in Scotland this past October, my mum and I stopped in at a little place that had been recommended to us by several locals: Clarinda’s Tea Room. Clarinda’s Tea Room is a truly quaint establishment with soft tea-time-like décor, serving up affordable, comforting, tasty breakfasts and lunches along with a bounty of cakes, scones, biscuits, and of course, tea.

We enjoyed lunch at Clarinda’s, opting for the half sandwich and soup special. That day, the soup du jour was a Honey Roasted Parsnip Soup, and it was delightful. Being Scotland in the autumn, the weather is quite gray, cool, and rainy, and so many seasonal dishes feature hearty root vegetables that are warming and comforting; this soup was exactly that.

Clarinda’s Tea Room – Honey Roasted Parsnip Soup

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Whilst eating the soup, I received the inspiration and came up with the concept for my own root vegetable soup. Just over a week after returning to America from the United Kingdom, I put that culinary inspiration to the test and this was the very tasty result!

My version! Honey Roasted Carrot and Parsnip Soup

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This Honey Roasted Carrot and Parsnip Soup is both sweet and savory, soulfully warming and superbly comforting. It reminds me of that Parsnip Soup I had at Clarinda’s, and is in many ways a colorful cousin to that soup. Sweetly roasted carrots and parsnips, savory sautéed onions, pungent garlic, and woodsy thyme and rosemary give this soup great depth of flavors that contrast and complement one another. The addition of cannellini beans makes this soup even heartier with a boost of protein, but also helps the soup to become creamy when pureed without the addition of any dairy products. This soup is completely vegan, requires very few ingredients, and can be put together in a pinch!

I’m really proud of how this recipe has turned out, and am even more taken with it as it was conceived in Scotland; now, anytime I make it, I will always remember my incredible journey there. And all of us can eat this soup for its great and cozy flavors that are perfect to be enjoyed all fall and winter long!


Honey Roasted Carrot & Parsnip Soup

Serves: 4-6 | Prep Time: 50 minutes | Difficulty: Easy

Ingredients:

  • 2 large or 3 medium parsnips, peeled and cut into chunks
  • 3 large or 4 medium carrots, peeled and cut into chunks
  • 1 tablespoon honey
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 sprig fresh thyme, leaves removed from stems
  • 1 sprig fresh rosemary, chopped
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 5-6 cups vegetable stock
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions:

Preheat the oven to 400°F. Arrange the parsnips and carrots on a baking sheet. Drizzle with 1 tablespoon of the olive oil, the honey, half of the salt and pepper, and the thyme leaves. Toss until all the carrots and parsnips are coated well. Roast for 30 minutes until tender and slightly caramelized. Remove from the oven.

Over medium-high heat, heat the remaining olive oil in a large soup pot. Add the onion and season with a pinch of salt and pepper, cook until tender, about 3 minutes. Add the garlic and cook 1 minute. Add the roasted parsnips and carrots, toss all together. Add the beans, vegetable stock, rosemary, and bay leaf. Season with remaining salt and pepper. Stir. Bring to a simmer, reduce heat to medium-low, and continue to simmer, covered, for 15 minutes.

Uncover and remove the bay leaf. Puree by use of immersion hand blender or by transferring the soup to a food processor in small batches. Puree until completely smooth. Serve and enjoy!


Like this recipe? Let me know in the comments! Did you make this recipe? Tag me on Instagram @johnnylapasta!

7 Johnny La Pasta Recipes To Make This Fall

Fall is here in all its glory! I, like so many others, adore this cozy and colorful season (even if Southern California still gets random Summer heatwaves).There is something special about this time of the year, you can just feel it in the air, and what’s more, you can taste it in the food! Fall centric food is definitely my favorite; the warming flavors and seasonal ingredients, it’s all so good!

I have several recipes of mine that are perfect for this time of year; a few of them even embody Autumn themselves! And as we move ever into October, I thought it would be nice to consolidate all those recipes in one place for you to peruse, study, and cook! So, here are 7 Johnny La Pasta Recipes you should make this Fall!

(1) Stuffed Acorn Squash

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My Stuffed Acorn Squash is the foodie personification of Autumn! Sweet and warming acorn squash contrasted and complimented by a stuffing of spicy Italian sausage, crisp celery and onions, tart green apples, crunchy bread crumbs, and earthy sage. All topped with melted Havarti Cheese. This is my favorite Fall recipe.

(2) Vegan Cauliflower, Mushroom, and Red Bean Chili

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A Vegan’s delight! This Chili is so hearty and rich while being completely plant-based! One of my most popular recipes!

(3) Butternut, Brussels, and Bacon Pizza

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My Butternut, Brussels, and Bacon Pizza  is THE Pizza of Fall! Roasted Butternut Squash and Brussels Sprouts, Crisped Bacon Pieces, Caramelized Onions, and Balsamic Sauce make this one incredible gourmet, artisan pizza!

(4) Garlic Rosemary Chicken

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Garlic Rosemary Chicken – the simplest and most flavorful roast chicken recipe ever! My go to especially in Fall and Winter! Healthy and hearty all at once!

(5) Johnny’s Tomato Soup

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A hearty and healthy Tomato Soup that feeds both the body and the soul. This soup is made hearty in flavor by bold rosemary and bay leaf, and is made creamy by pureed cannellini beans that also add a punch of protein. Mindless to prepare, easy on the wallet, and tasty to the tongue!

(6) Easy Bolognese

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Nothing is more comforting than a bowl of pasta with Bolognese sauce; and no recipe is easier than this!

(7) Vegan Pumpkin Nice Cream

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My Vegan Pumpkin Nice Cream is the perfect healthy Fall dessert! Just a few ingredients for this nutritious treat!

Vegan Pumpkin Nice Cream

Fall is here! One of the many reasons that I love Fall, like so many of you, is the incorporation of sweet and warming pumpkin into all manner of dishes (though, I really do feel like pumpkin spice popcorn and salmon have taken the whole pumpkin craze too far). Anyway, I am a big pumpkin fan and get very excited to eat more of it this time of year.

YAY PUMPKIN! #basicanddontcare

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Southern California, however, doesn’t always get the memo that it is Fall and we want to cozy up against crisp weather. No, October here by the beach typically brings random heat waves that trump the temperatures that Summer brought. It’s annoying. But I have learned to adapt to it by getting my pumpkin dessert fix through cooling, but seasonally tasting Pumpkin Ice Cream! And anyway, who doesn’t love ice cream any time of year regardless of the outside temperature?

You’ll recall in the Summer that I posted a recipe for my Vegan Chocolate Peanut Butter Banana Nice Cream; a recipe that utilizes frozen bananas, cocoa, and peanut butter to make a cool and sweet dessert that is totally guilt free. Well, Oops! I did it again because I’ve now made a Vegan Nice Cream that highlights the flavor of the season: PUMPKIN!

Oops! I made another Vegan Nice Cream recipe!

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This delicious dessert utilizes the base of frozen bananas with unsweetened pumpkin puree, good and smoky maple syrup, and pumpkin spices to create a dessert that is cooling and sweet with the flavors reminiscent of pumpkin pie and lots of nutritious benefits. This recipe is simple and inexpensive, and also healthful and seasonally comforting. I hope you enjoy my Vegan Pumpkin Nice Cream!

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Vegan Pumpkin Nice Cream

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Ingredients:

  • 6 bananas, cut into chunks and frozen
  • 12 oz. organic pumpkin puree, unsweetened (about ¾ of a 15 oz. can)
  • 3 tablespoons maple syrup
  • 1 ½ tablespoons pumpkin pie spice
  • 1 teaspoon cinnamon

Directions:

Pulse the frozen banana pieces in a food processor until blended and resembling vanilla ice cream. This can take some time and you may need to scrape down the sides of the bowl, so be patient.

Add the pumpkin puree, maple, and spices. Puree until smooth. Pour into a freezer safe bowl and freeze until solid.

Defrost and serve into bowls, topping with additional pumpkin pie spice and nuts as desired. Enjoy!

Friend-time Activities That Aren’t Just Drinks and Dinner

I love getting together to catch up with my friends over drinks and/or dinner, it’s one of my favorite ways to see my friends and spend my free time. At the same time, however, there are only so many dinner slots in our schedules to dedicate to friend meetups. Also, drinks and dinners add up fast from a cost perspective (amiright or what?) So in an effort to inspire more friend get-togethers because it is a part of a healthy and happy lifestyle, here are some other friend-time activities that aren’t just drinks and dinner that you can enjoy with those special humans you decided you liked enough to keep around for a while!

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Mantra Intention

In many of the yoga classes taught today, you will probably find that many instructors encourage the class to “set an intention” for the practice. This setting of the intention is typically done within the first minutes of class and can either be specifically assigned by the instructor or left open for the student. The inspiration behind the use of intention in certain schools of yoga is that said intention becomes a point of focus for the mind along with the breath to keep it stable and steady as well as dedicating energy to the manifestation or strengthening of the intention; in this way, the yoga practice becomes more than just a physical practice, but a moving meditation on various levels. For me, the fact that we do set an intention, something to mentally, emotionally, and even spiritually focus on along with the physical postures and movements is what makes yoga so magical and I why I love it so deeply.

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All that being said, it can be deeply challenging to choose an intention for your yoga practice and even more difficult to hold onto that intention throughout the class. Once you get going in the practice, it is very easy for the focus on the intention dwindle or even complete drop off. You may find yourself going over your to-do lists and what you need from the grocery store, or you may simply find yourself consumed by the physical efforts that are required of your body in the physical practice. Before you know it, class is cooling down and you never focused on your intention after the first sun salutation. This is completely normal and nothing to beat yourself up over – practice ahimsa (non-violence) – but obviously, we do want to work toward being able to hold our minds on an intention to strengthen our focus and the subject of the intention itself.

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Simmzy’s Pub- Huntington Beach Review

The Pacific City complex by the water in downtown Huntington Beach has brought a whole host of shops and restaurants to the seaside area of our great city; one of them being Simmzy’s Pub. A very small California concept – they only have five locations – Simmzy’s specializes in boldly crafted American fare, craft brews, cocktails, wine, with a big splash of SoCal surfer laid back vibes. With another location just up the road in Long Beach, I’d heard from others that Simmzy’s was a delicious and fun place to eat. Finally, this weekend I got the chance to dine at there latest and greatest location in Pacific City.

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Situated on the first floor closest to the ocean, Simmzy’s offers stunning views of the beach on the south side of the pier. The seating at this restaurant is half inside, half outside on the patio; and they are known for having a great patio with those stunning views. However, no matter where you are sitting, you get to enjoy the views of the sea and the light ocean breezes sweeps into the restaurant and weave around the guests. On a sunny day, it just feels like a great place to be!

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An Open Letter to Food Bloggers with Perfect Food Photography

Hi there fellow food blogger!

My name is Johnny La Pasta, perhaps you’ve heard of my blog? Perhaps not, building up a popular blog is no easy feat. (Say, when do the advertisers start giving me money to put banners on my site? Still waiting).

Me too Brit, me too.

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Anyway, I love your food blog. Your recipe for that slow cooker salmon is giving me life. I can’t wait to try!

Also, I just have to tell you, your food photos are soooo beautiful! Or perhaps a better compliment would be pinable”, that’s a much better word of affirmation in the digital age anyhow.

I mean, that pizza looks like Michelangelo made it….

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Perhaps another way of saying your photos look great is to tell that they look photoshopped. Wait what? They are? No wonder!

Like, those potatoes have to be airbrushed…

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You see, I have to admit to you, I am jealous AF that your food looks like it was styled carefully by Martha Stewart herself while mine looks like it was styled by, well, me.

Martha approveth of you, disdaineth of me.

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You’re during an A+++ job with your food photography, and your blog gets higher views because of it. Bravo!

Do you pay the hand models? Or are your hands also as perfect as your food?

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However, wouldn’t you agree that perfectly photographed food is not always how REAL FOOD turns out looking?

Here is my real food. I mean, sure my dented fridge is in the background, but the pizza looks okay….

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Is it not true that food can come out looking messy and sloppy and not photographed in the right light or setting, but still be completely delicious and nutritious? I know it to be true, because that is the nature of real food.

My pasta is a little messy, but you can’t not know it’s delish, right?

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Sometimes, you just don’t have time to make it look pretty and magical, but that doesn’t mean it’s not good.

Nice camera! Can you pay off my student loans, please?

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You see, you have that $3000 camera, and an advanced version of photoshop on your macbook pro, and you have all the gadgets for creating the illusion of perfect, soft, natural light, and you have a gloriously large and upscale kitchen to stage everything in, and you have different types of plates and tablescapes to stage against, and you sometimes even have an assistant pouring sauce into the picture to get that rad action shot. All of it maketh these gorgeous foodie photos.

But that’s kind of unattainable for the rest of us peasant level food bloggers.  Some of us have tiny, non-granite counter kitchens with very limited space and one set of plates. So, sorry if you see my overused toaster in the background of my dinner shot; I gots nowhere else to put it! And sorry if my photo turns out too bright or dim; I only have hideodeous flourscent lighting in my kitchen and dim orange lighting in my dining room and natural light in my abode is evasive, especially at prime cooking times.

Dream….

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Reality….

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Also, if my photos look like they were shot quickly and then rushed on from so that the photographed food could be eaten, that’s because they were. I know that this food blogging gig is your full time job, so you can dedicate hours to shooting the perfect food photo to pin and insta, you might even make food just for a photoshoot and not even an actual meal; but I am over here trying to food blog my real life actual dinner at my literal dinner time because I work 55 hours a week between 2 jobs. Taking time to create the perfect shot is a non-option for me most regrettably.

Like, this is my actual dinner, I have to take this photo and eat now or die.

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I wish I could document the process of putting every ingredient in my slow cooker in the morning light and then capture the final plating at sunset with stunning, “LIKE” inducing snaps, but I am already running late for work by the time I am dumping all the ingredients in my slow cooker at one time so….not happening.

How did you even get up there? Are these your real friends? Can I have one of the succulents?

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I love that you can accomplish this seemingly impossible feat and make art of your food through photos, but please judge me not for when mine comes out a bit more gritty and less photoshopped looking, because my food is still good. You’re foodie photos might be the equivalent of a highly edited Vogue cover, while mine are the quick, realistic pics of the paparazzi, but I can’t help that right now.

The thing is, real food isn’t always pretty. And a recipe post that has less than airbrushed looking photos doesn’t mean that following said recipe won’t produce real food. Real food can be pretty and it can be okay looking, but it all tastes the same.

Maybe this isn’t to your photography standards, but it still tastes good AF.

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So if anyone is sad their food doesn’t plate just like the world’s most successful blogger, do not let your heart be troubled! If you followed the directions, your food still tastes good, you are just seeing the realist incarnation of it. And if you read a blog like mine where the photos are just okay, please know it is still good, but here again, it is just real food that was just plated and is about to be demolished by me so that I can continue pushing through my hellish 55 hour work week.

So keep doing what you are doing, keep making food look good, but don’t look down on us that don’t have the right tools, settings, and resources to do so. And the rest of you, be proud of anything you manage to plate at the end of a busy day no matter if it’s traditionally pinable or not!

Cheers and Namaste!

Johnny La Pasta

Fig, Goat Cheese, Prosciutto, and Arugula Pizza

One of my absolute favorite foods to make is artisanal pizzas; I love rolling the pizza dough into rustic, oblong shapes that are perfectly imperfect and then topping them with gourmet flavor combinations of quality ingredients. I don’t know exactly what it is that makes me enjoy cooking these types of pizzas so much, but I love the process of cooking them and am really proud of the original recipes I’ve developed!

A couple of my other artisan pizzas!

Most recently, I published my recipes for my Butternut, Brussels, and Bacon Pizza and my Bleu BBQ Chicken Pizza. Today, I giveth onto you the recipe for one of my favorites; my Fig, Goat Cheese, Prosciutto and Arugula Pizza – I know, it’s a mouth full literally and figuratively!

Can you say, “BELLISIMA!”???

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This pizza is born of summer and is reminiscent of Tuscany in the warmer months. Imagine this; the sweetness of fresh figs, caramelized onions, and balsamic, contrasted with the saltiness of prosciutto and the tang of creamy goat cheese, and finished with the fresh and peppery bite of arugula. I am telling you, this is one incredible gourmet pizza!

Pour yourself a glass of wine and turn on the old world Italiano music, because with this pizza, you are about to feel like you’re enjoying a beautiful summer meal in the Tuscan countryside! Buon Appettito!

Fig, Goat Cheese, Prosciutto, and Arugula Pizza

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Ingredients:

Cook’s Note: Vegetarians can certainly omit the prosciutto here to make this a veg friendly option! 

Directions:

Preheat the oven to 450°F.

On a floured surface, roll out the dough into a thin, oblong shape and place on an oiled baking sheet. (Pro-tip: sprinkle course cornmeal on the baking sheet to help prevent the pizza dough from sticking).

Drizzle the surface of the dough with the olive oil and balsamic. Use the back of a spoon to smear evenly over the dough. Arrange the caramelized onions in an even layer over the sauce. Sprinkle evenly with the mozzarella, goat cheese, and half of the basil. Arrange the fig slices and prosciutto pieces evenly across the pizza.

Bake for 20-25 minutes until the dough is golden brown, the cheese is melted and bubbly and the prosciutto is crisped. Sprinkle with remaining basil, then the arugula in an even layer.

Cut into rustic squares, sprinkle with parmesan, serve, and enjoy!

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